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Wayne Boatwright
 
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Default Corned Beef & Veggies.

"RobertE" > wrote in
:

>
> "Richard Periut" > wrote in message
> ...
>> RobertE wrote:
>> > I've got a great recipe for dry curing that makes the most amazing
>> > corned beef you'll ever have tasted. Am happy to share it if you
>> > like.

>
>> I would very much appreciate that.

>
> This is really the ticket. I lifted it from some website or other a
> few years ago. It produces a very intensely flavoured meat which some
> of my friends find too rich. I cook it very slowly in
> slightly-less-than-simmering water for several hours. The only
> precaution is that it really makes your fridge stink/smell fantastic,
> depending on your point of view.
>
> Hope you folks enjoy it as much as I do.
>
> Dry Cure
> ~~~~~~~~
> The Rub:
> 1/2 c kosher (coarse) salt
> 2 Tbl brown sugar
> 1 Tbl black peppercorns, cracked
> 1 Tbl dried thyme
> 1/2 Tbl paprika
> 1/2 Tbl pickling spice
> 2 cloves garlic, peeled and sliced
> 2 bay leaves
> 1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed
> of
> excess fat, patted dry
>
> Preparation:
> Mix salt and seasonings in small bowl.
>
> Rub each side evenly with salt mixture, working the mixture well into
> the
> meat. Place in 2-gallon-size ziplock bag, forcing out as much air as
> possible.
>
> Place in pan large enough to hold it (a roasting tin works well),
> cover
> with second, similar size pan, and weight with two bricks or heavy
> cans of similar weight.
>
> Refrigerate 7 to 10 days, turning once a day.
>
>
>


Thank you, Robert!!!

Wayne